Molecular networking based LC/MS reveals novel biotransformation products of green coffee by ex vivo cultures of the hum
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ORIGINAL ARTICLE
Molecular networking based LC/MS reveals novel biotransformation products of green coffee by ex vivo cultures of the human gut microbiome Mohamed A. Farag1,2 · Nesrine M. Hegazi3 · Mohamed S. Donia4 Received: 18 May 2020 / Accepted: 16 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Introduction Unroasted green coffee bean is an increasingly popular beverage and weight loss supplement that contains higher levels of chlorogenic acid derivatives and lower alkaloid levels than roasted beans. Nonetheless, how the gut microbiome metabolizes green coffee constituents has not been studied. Objectives To identify possible biotransformation products of green coffee extract by the human gut microbiome, and the potential implications of this process on its biological effects or fate inside the body. Methods Molecular networking via the GNPS platform was employed for the visualization of green coffee metabolite profiles acquired using LC-tandem mass spectrometry post-incubation with an ex vivo culture of the human gut microbiome. Results 36 Metabolites were annotated including four unreported alkyl cinnamate esters in green coffee along with six novel biotransformation products. Conclusion Our finding reveals new biotransformation products of cinnamate esters by the gut microbiome mediated via oxidative reactions such as dehydrogenation and hydroxylation, along with methylation, decarboxylation, and deglycosylation. These findings reveal potential interactions between the gut microbiome and green coffee constituents, and paves the way towards studying the effects of these interactions on both microbiome and the human host.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11306-020-01704-z) contains supplementary material, which is available to authorized users. Extended author information available on the last page of the article
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Keywords Green coffee · Gut microbiome · Molecular networking · Chlorogenic acid · Prooxidants
1 Introduction Black coffee is vastly consumed worldwide owing to its stimulating action and favored flavor and taste (Gökcen and Şanlier 2019). Compared to black coffee, unroasted green coffee is also an increasingly popular beverage used globally for weight loss. The biological effect of green coffee is mediated via its chemicals, including cafestol type diterpenoids and chlorogenic acids such as caffeoylquinic acid esters, though with less caffeine content than black coffee. Green coffee health benefits include anti-obesity, antioxidant, anti-inflammatory, hepatoprotective, and chemopreventive actions (Schmit et al. 2016; Ding et al. 2014; Pan et al. 2016). Green coffee is specifically enriched in chlorogenic acid derivatives, which function as, antimicrobial, antioxidant, antitumor agents, as well as for weight loss (Bharath et al. 2015). With regards to coffee metabolism inside the human body, the phenoli
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